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Written by Ahila
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Poli is a delicious sweetmeat that is often eaten as such or may be served with a spoonful of ghee.
Ingredients:
For Filling:
2 Cups cooked Channa Dal
3/4 Cup Coconut Gratings
8 Oz Jaggery
1/4 Tsp Cardamom Powder
For Dough:
2 Cups Maida/All Purpose Flour
Little Turmeric Powder
Pinch of Salt
1/4 Cup Oil
Water to Knead Dough
Oil/Ghee for Frying
Preparation:
- Grind cooked channa dal coarsely and keep aside.
- Knead maida with salt, turmeric powder and water.
- Add oil and knead to make a very soft, pliable dough. Add a table spoon of oil and Keep aside for an hour.
- Divide the dough into small balls.
- In a pan melt jaggery with 1/4 cup water. Once it melts, filter to remove any dirt.
- Heat the filtered jaggery, add ground channa dal, coconut and cardamom powder.
- Cook on low heat till the stuffing comes together as a dry mass.
- Transfer it into a bowl and cool. Divide this into small balls.
- Grease your palm and take one portion of dough and flatten it into a small disc
- Place the filling in the center and fold the disc from all sides to cover the filling completely.
- Gently flatten the filled ball and roll into chapatis.
- Make sure the stuffing doesn't come out.
- Heat a tawa/griddle. Spread some ghee or oil and cook the polis in low flame on both sides.
- Serve hot.
Ease of Preparation: Easy
No. of Servings: 12-15 polis
Tips:
Filling can be made ahead and refrigerated.
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